Hasselback Potatoes with Dijon Dressing
These Hasselback Potatoes are great to make for a dinner party, because you can prep the ingredients ahead, then when you are ready to cook, just throw the potatoes in the oven and forget about them! A little tip….the longer these cook, they better they get!
Hasselback Potatoes with Dijon Cider Vinaigrette Dressing
These hasselback potatoes are oven roasted until they are thin a crispy, topped with a mustard vinaigrette dressing that is tangy and rich and full of pickled onions…and then finished with fresh chopped green onions. Whenever I serve this to guest, they always ask me for the recipe! These are great to make for a dinner party, because you can prep the ingredients ahead, then when you are ready to cook, just throw the potatoes in the oven and forget about them! The longer these cook, they better they get!
What you will need to make these potatoes
4 russet potatoes
1/4 cup avocado oil
avocado oil cooking spray
2 tbsp of butter (salted or unsalted)
salt and pepper to taste
2 tbsp fresh chopped green onion
half of a red onion diced very small
apple cider vinegar
dijon mustard
How To Cut Hasselback Potatoes
Hasselback potatoes are pretty easy to cut! To be honest, if I am doing these for a party, I always buy a few extra, incase I accidentally cut through!! But if I am just making for us at home, I don’t worry as much! Transparency here….I free hand cut these!!! We have a really amazing set of knives that I will post below. I gravitate to using the smaller chef’s knife, and it gives me really good freehand control. I literally just eyeball it! You want to aim to cut your potato into 1/8 inch slices.
If you don’t feel like taking your chances by free-handing it, there are techniques that can keep you from cutting all the way through your potato! You can put chopsticks on either side of your potato, to keep you from cutting all the way through. You can also use the same technique with wooden spoons. You don’t want to use metal spoons or knives, because the knife will scratch it!
How to make the Dijon Cider Vinaigrette
1. In a medium size mixing bowl, combine 1/2 cup Apple Cider Vinegar, 3 tablespoons of Dijon Mustard, and 1/2 of a small red onion chopped as small as possible, and a little salt and pepper to taste.
2. Allow this to sit at least an hour. Store in fridge until you are ready to serve. As the onion sits in the dressing mixture, the onions will start to become pickled and develop a tangy taste!
3. This mixture can last up to 3 days in the fridge. I’ve used this over smashed potatoes also and it was delicious!
How to make the Hasselback Potatoes
1. Pre-heat the oven to 450 degrees
2. Place a potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
3. Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan covered with foil that is sprayed with non stick.
4. Brush the avocado oil all over the potatoes, making sure to get some in between the slices. Sprinkle potatoes with a generous amount of sea salt and pepper. NOTE: See below the salt and pepper that I use. It makes an INCREDIBLE difference in the taste of the potatoes. Regular sea salt and pepper will work, but the salt and pepper I use will take these potatoes to the next level!
5. Bake for 60-70 minutes until potatoes are tender and browned. Take the 2 tbsp of butter and cut them into 4 equal pads of butter and place one on top of each potato. I use Kerrygold Grassfed butter!
6. Then continue to check every 10 minutes until they are the consistency that you desire. Every oven is different. I cook the potatoes until they almost look burnt on the outside…almost. The outside will be super crispy and the inside will be tender and delicious. You can pull out each little potato slice and eat it like a French Fry! Or, if your like me, you can use a fork! I use a for for EVERYTHING!
7. When the potatoes are ready, drizzle the dressing with the onions over the top, then finish by sprinkling the fresh chopped green onion on top!
8. This recipe can easily be doubled !
Hasselback Potatoes with Dijon Cider Vinaigrette Dressing
Ingredients
- 4 russet potatoes
- 1/4 cup avocado oil
- avocado oil cooking spray
- 2 tbsp butter – salted or unsalted
- 1 each salt and pepper to taste
- 2 tbsp fresh chopped green onion
- 1/2 diced red onion (diced as small as possible)
- 1/2 cup apple cider vinegar
- 3 tbsp dijon mustard
Instructions
How to make the Vinaigrette
- In a medium size mixing bowl, combine 1/2 cup Apple Cider Vinegar, 3 tablespoons of Dijon Mustard, and 1/2 of a small red onion chopped as small as possible, and a little salt and pepper to taste.
- Allow this to sit at least an hour. Store in fridge until you are ready to serve. As the onion sits in the dressing mixture, the onions will start to become pickled and develop a tangy taste
- This mixture can last up to 3 days in the fridge.
How to make the Hasselback Potatoes
- Pre-heat the oven to 450 degrees
- Place a potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
- Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan covered with foil that is sprayed with non stick avocado oil spray.
- Brush the avocado oil all over the potatoes, making sure to get some in between the slices. Sprinkle potatoes with a generous amount of sea salt and pepper.
- Bake for 60-70 minutes until potatoes are tender and browned. Take the 2 tbsp of butter and cut them into 4 equal pads of butter and place one on top of each potato
- . Then continue to check every 10 minutes until they are the consistency that you desire. Every oven is different. I cook the potatoes until they almost look burnt on the outside…almost. The outside will be super crispy and the inside will be tender and delicious
- When the potatoes are ready, drizzle the dressing with the onions over the top, then finish by sprinkling the fresh chopped green onion on top!
- This recipe can easily be doubled
What I used to make these Hasselback Potatoes
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